Refine Search by:

Cheesey Paella

Serves 6


  • 30g Australian butter
  • 1 leek, sliced
  • 2 cloves garlic, crushed
  • 2 red peppers, sliced
  • 2 stalks celery, sliced
  • 2 cups long grain rice
  • 1 x 425g can peeled tomatoes, chopped
  • 3 cups vegetable stock
  • 1/2 cup white wine
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons sweet paprika
  • pinch of saffron powder
  • 1 cup grated Australian tasty cheese
  • 1/2 cup frozen peas, thawed
  • 1/4 cup whole black olives
  • 2 tablespoons finely chopped parsley
Download Recipe (PDF)


  1. Melt the butter in a large heavy based saucepan and saute the leek, garlic, peppers and celery for 2 minutes. Add the rice and cook for 1 minute, stirring continuously until the rice turns opaque in colour. Add the tomatoes, stock, wine, tomato paste, paprika and saffron and bring to the boil. Reduce the heat and simmer covered for 15 minutes. Stir in the cheese, peas, olives and parsley and simmer a further 5 minutes or until the rice is cooked and the liquid absorbed. Serve.
  2. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Tips / Handy Hints

Place butter, leek, garlic, pepper, celery and 1 tablespoon water in a large dish and cook covered on High (100%) for 5 minutes. Stir in rice and cook a further minute. Add tomatoes, stock, wine, tomato paste, paprika and saffron and cook on High (100%) for 20 minutes, stirring occasionally.

Nutritional Information

Nutrients per serve:
Energy (kj) 1111
Protein (g) 10
Fat, Total (g) 12
Carbohydrates (g) 25
Sodium (mg) 0
Calcium (mg) 211
Iron (mg) 0


Join the discussion
RSS Feed